What is Tempura?
Savoring the Season: Japanese Fried Dishes
Tempura is a classic and beloved Japanese dish is made by coating seafood, meat, or vegetables in a light batter and deep-frying them until crispy and golden. The crunchy shell on the outside contrasts with the juicy, flavorful ingredients inside, allowing you to enjoy the natural taste and aroma of each item.
Popular choices include shrimp, squid, white fish, eggplant, and pumpkin, but just about any fresh seasonal vegetable or seafood can be used. It is usually served with a dipping sauce called “tentsuyu”—a mix of soy sauce, mirin, and dashi broth—or simply with a sprinkle of salt to bring out the natural flavors.
A dish long cherished in Japan
Tempura’s origins trace back to the 16th century, when Portuguese Christian missionaries introduced batter-fried cooking to Japan. By the early 1600s, during the Edo period, this dish had become a popular street food that was quick, tasty, and easy to eat on the go—like an early version of fast food.
Today, tempura is enjoyed everywhere in Japan, from high-end restaurants where chefs cook in front of you to casual meals made at home.
Different Ways to Enjoy Tempura
Tempura is appealing not only for its freshly fried, crispy texture, but also for the many ways it can be enjoyed. For example, pieces are added to Japanese soba or udon noodles, absorbing the savory broth. Another popular style is “tendon,” where the fried items are placed on steamed white rice and topped with a sweet sauce. There are many creative ways to savor this Japanese favorite.
Now, let me introduce a few ways to enjoy it.
・Tendon (Tempura Rice Bowl)
Tendon is a Japanese comfort food where pieces of tempura—usually shrimp and vegetables—are placed on top of a bowl of steamed white rice.
Traditionally, in Tokyo-style tendon, the fried items are dipped in a sweet and savory soy-based sauce before being arranged over the rice. In most parts of Japan, though, they are first placed on the rice and then the sauce is poured over. This dish combines crispiness, rich flavor, and the warmth of rice with a delicious sauce for a truly satisfying meal.
・Tempura Soba
Tempura Soba is a popular noodle dish where pieces of crispy battered seafood or vegetables are served on top of hot soba noodles (buckwheat noodles) in a savory broth.
The topping starts off crisp but gradually softens as it soaks up the flavorful soup, blending rich taste and unique texture with every bite. When the fried items are served separately alongside cold soba noodles for dipping, this variation is called “tenzaru.”
・Tenmusu (Tempura Rice Ball)
Tenmusu is a type of Japanese rice ball (onigiri) with a piece of shrimp tempura inside.
It originated in Mie Prefecture, but today it’s especially famous in Nagoya. This snack combines tender shrimp wrapped in a crispy coating with soft, sticky rice, creating a simple yet delicious treat. It’s commonly sold at shops in Nagoya and also makes a popular souvenir for visitors.
Introducing Hakubaku’s Tempura Flour
With Hakubaku’s tempura flour, it’s easy for anyone to make light, crispy tempura at home.
Just mix the flour with water—the batter blends smoothly, so you don’t have to worry about overmixing. The result stays crunchy even after some time. The bright golden color and perfectly thin coating make each bite as appealing as it is delicious.
We hope you’ll enjoy making tempura and tempura-based dishes at home.
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